Thursday, 3 March 2011

Last Night's Feast Night Formal Hall 02/03

The Menu

White Onion Velouté
With salsa verde
Marinated olives, sun-blushed tomatoes and feta cheese
On toasted sour dough
Braised Beef in Red Wine
Mashed potato and garlic bread

(V) Celeriac, Camembert and Prune Tart
Warm lentil vinaigrette
Lemon Posset
With citrus fruit salad

Bon Appetite!

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